My family loves food. We send food pictures to each other all the time. It’s just what we do. As a result, I have a ridiculous amount of dessert pictures. Being who I am, sooner or later, I try to recreate those desserts. This S’mores Tart is one of those experiments and based on my family’s reaction and the speed at which it disappeared, it was a very good one.
Who can resist the taste of s’mores? Now you can enjoy that delicious taste even if the weather doesn’t cooperate. And with this tart, you can feed a hungry crowd, all at once.
The crust and chocolate mousse can be made in advance and refrigerated. Simply top it off with the marshmallow meringue and toast before serving.
When toasting your marshmallow meringue, please use caution, whether you are using a handheld torch or browning your tart under the broiler.
I made my tart in a springform pan, but this tart can also be made in a 9″ ceramic pie pan.
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| Prep Time | 1 hour |
| Passive Time | 1 1/2 hour |
| Servings |
servings
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- 14 graham crackers gluten free, 8 oz box
- 6 Tbsp butter unsalted, melted
- 1/2 tsp cinnamon
- 4 egg yolks large
- 3 Tbsp granulated sugar
- 1/8 tsp salt
- 2 Cup heavy whipping cream
- 7 oz chocolate gluten free, good quality semi-sweet, finely chopped
- 1 tsp vanilla extract
- 4 egg whites
- 7 oz marshmallow fluff
Ingredients
Chocolate Mousse
Marshmallow Meringue
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- Spray bottom of 9" springform pan with cooking spray and cover with parchment paper circle or spray 9" pie pan. Preheat oven to 375 degrees.
- Crush graham crackers into crumbs in a food processor. If you do not have a processor, place crackers in a plastic bag and crush with a rolling pin or mallet.
- Melt butter and add to graham cracker crumbs. Mix well.
- Add cinnamon to cracker mix and mix well.
- Firmly press cracker mix onto the bottom of the springform pan or pie plate, pressing up 1/2-1" up the sides.
- Bake in a 375 degree oven for 5 minutes. Remove and allow to cool completely.
- In a bowl, whisk egg yolks, sugar, and salt until pale. This will take a couple of minutes of vigorous whisking. Set aside.
- Chop chocolate finely. The smaller you chop the pieces, the easier it will melt. Place into a bowl and set aside.
- In a saucepan, heat 3/4 Cup of the heavy cream until hot, but not boiling.
- While whisking egg yolk mixture continuously, very slowly add hot cream. When completely incorporated, put back into the saucepan.
- On medium-low heat, stir cream mix continuously until it reaches 160 degrees on an instant read thermometer.
- Pour cream mix through a fine mesh colander onto the chocolate. Do not scrape saucepan or push any bits through.
- Do not stir. Let chocolate and cream mix sit for five minutes to allow chocolate to completely melt.
- After five minutes, stir until well combined. Add vanilla and mix well.
- Whip remaining heavy cream until it just reaches stiff peak stage. Fold one large spoonful into chocolate cream mix. Once that is mixed, fold in the remaining whip cream to the mix. Fold until well incorporated. Refrigerate for at least one hour to set.
- After mousse has set, spoon mousse into cooled crust. Cover well with plastic wrap and refrigerate while making meringue. If making ahead of time, wrap securely and refrigerate until day of serving.
- Whip egg whites to stiff peaks.
- Measure out marshmallow fluff into a bowl. Fold in one large spoonful of whipped egg whites. The mix will be very sticky at first.
- Continue folding in large spoonfuls of egg whites until completely incorporated.
- Top chocolate mousse with marshmallow meringue with either a piping bag or spoon creating peaks to toast.
- To toast marshmallow meringue: With a kitchen torch, apply just enough heat to brown peaks. The meringue will swell as it is heated. Be careful to avoid applying heat to the chocolate mousse. After browning meringue, refrigerate until serving.
- If you do not have a kitchen torch, I recommend you make the tart in an oven safe ceramic pie pan to protect the mousse. Turn your broiler on low, and place dish in broiler, just long enough to toast tops of peaks, turning as needed to evenly brown top. After browning meringue, refrigerate until serving.
The crust and mousse can be made 2-3 days in advance, wrapped well and refrigerated until the day needed. If making in advance, refrigerate egg whites in an airtight container until needed.
This S'mores Tart recipe is gluten free and vegetarian.
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